Wednesday, November 14, 2012

Cooking Light: Mexican Skillet Casserole

As I mentioned last week, I tried out a couple of recipes from the Real Family Food cookbook from Cooking Light. While I was searching for my Classic Mashed Taters - I came across this Mexican Skillet Casserole

It's really simple - cook some rice in one pan, then cook up ground round, onion and a bunch of spices in another (I threw in some frozen red peppers we had as well). Mix in tomatoes, black beans and the rice.

Then top with cheese!

Voila - Mexican Skillet Chicken. This was delicious! I did top with a little sour cream when I ate at home - but didn't bother when I was heading to work. This is definitely one we'll make again.

Mexican Skillet Casserole




  • 2 teaspoons canola oil $
  • 1 3/4 cups chopped onion $
  • garlic cloves, minced
  • 1 pound ground round $
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon kosher salt
  • 1 3/4 cups hot cooked long-grain white rice
  • (14.5-ounce) can petite-cut diced tomatoes with jalapeños $
  • (15-ounce) can black beans, rinsed and drained
  • 2 ounces shredded reduced-fat sharp cheddar cheese (about 1/2 cup) $
1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion and garlic; sauté 3 minutes or until tender. Add beef; cook 4 minutes or until browned, stirring to crumble. Drain, and return to pan. Stir in chili powder, cumin, and salt. Add rice, tomatoes, and beans; cook over medium heat 2 minutes or until thoroughly heated, stirring occasionally. Sprinkle with cheese; cover and remove from heat. Let stand 1 minute or until cheese melts.
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